Costco Chicken Sausage Easy Copycat Recipe

This Costco chicken sausage recipe gives you that same juicy, lightly smoky link you grab from the food court, cooked at home in about 30 minutes. If you have a pack of chicken sausages in the fridge and want dinner on the table fast, this is the one to make.

It comes together in one skillet, with peppers and onions cooked right alongside the sausage in the same pan. Minimal dishes, real flavor, no fuss.

Why I Love This Recipe

The sausage gets a proper sear here, so the casing crisps up while the inside stays tender. That contrast is what makes it worth cooking on the stovetop instead of just microwaving it.

The peppers cook down until they’re soft and a little sweet, which balances the savory, garlicky sausage nicely.

This is the version I keep coming back to on busy nights. It works with rice, in a hoagie roll, or straight off the pan.

Recipe Ingredients

• 4 Costco chicken sausage links – Use the Kirkland Signature chicken apple or Italian variety; both work here
• 1 red bell pepper – Cut into strips; adds sweetness and color
• 1 green bell pepper – Adds a slightly bitter, grassy note to balance the red
• 1 medium yellow onion – Sliced thin so it softens quickly
• 2 tbsp olive oil – Divided; use a light olive oil so it handles medium-high heat
• 3 cloves garlic – Minced; adds depth without overpowering the sausage
• 1 tsp smoked paprika – Deepens the smoky note already in the sausage
• 1/2 tsp dried oregano – Keeps the seasoning savory without going full Italian-herb
• 1/4 tsp black pepper – Freshly cracked if you have it
• 1/2 tsp salt – Adjust at the end after tasting
• 1 tbsp whole grain mustard – Stirred in at the end; gives a gentle tang that cuts the richness
• Fresh parsley – A small handful, roughly chopped, for finishing

Variations / Substitutions

• Swap the protein – Any pre-cooked chicken or turkey sausage from another brand works; just confirm it says fully cooked on the label so the timing stays the same.
• Make it spicy – Add 1/2 tsp red pepper flakes with the garlic for a noticeable kick without changing the overall character of the dish.
• Dairy-free – This recipe is already dairy-free, but if you serve it over polenta, use oat milk polenta to keep it that way.
• Skip the mustard – If you do not like mustard, a squeeze of fresh lemon juice at the end gives the same brightness with a cleaner taste.
• Add a starch – Toss in 1 cup of cooked white beans during the last 2 minutes to make it a more filling one-pan meal.
• Use different peppers – Yellow or orange bell peppers work just as well; they are sweeter than green and make the pan look very colorful.

If you enjoy this kind of quick skillet dinner, you might also like a Costco Sheet Pan Sausage and Vegetables Recipe.

How To Make Chicken Sausage

Step 1: Sear the Sausages

Heat 1 tbsp of the olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the 4 chicken sausage links and cook for about 4 to 5 minutes, turning them every minute or so, until all sides are deep golden brown.

The casing should have some color on at least 3 sides before you pull them out. You are not cooking them through here, just getting that crust. Transfer the sausages to a cutting board and let them sit while you start the vegetables.

Step 2: Soften the Peppers and Onion

Add the remaining 1 tbsp olive oil to the same skillet and drop the heat to medium. Add the sliced onion, red bell pepper strips, and green bell pepper strips. Season with the 1/2 tsp salt and cook for 7 to 8 minutes, stirring every couple of minutes, until the onion is translucent and the peppers have softened and picked up a little color at the edges.

Do not rush this step by cranking the heat. The sugars in the onion and peppers need a few minutes to release, and that’s what gives you the slightly sweet base that makes the dish taste balanced rather than just salty.

Step 3: Bloom the Garlic and Spices

Add the 3 cloves of minced garlic, 1 tsp smoked paprika, 1/2 tsp dried oregano, and 1/4 tsp black pepper to the skillet. Stir everything together and cook for about 60 seconds, until the garlic is fragrant and the spices have coated the vegetables.

You will smell the garlic turn from sharp and raw to nutty and soft. That is your cue to move quickly, because garlic goes from toasted to burnt in about 30 more seconds at this heat.

Step 4: Simmer the Sausages with the Vegetables

Slice the seared sausages on a diagonal into 1/2-inch rounds and add them back to the skillet. Pour in 1/4 cup of water to deglaze the pan, scraping up any browned bits from the bottom. Cook for another 4 to 5 minutes over medium heat, stirring occasionally, until the water has mostly evaporated and the sausage rounds are heated through and glossy.

The liquid picks up all those stuck-on bits and turns them into a light, savory coating on the sausage and peppers. If the pan looks dry before the 4 minutes are up, add a splash more water, about 2 tbsp, and keep going.

Step 5: Glaze and Garnish

Stir in the 1 tbsp whole grain mustard until it coats everything evenly, then take the skillet off the heat. Scatter the fresh parsley over the top and serve straight from the pan, or transfer to a wide plate so the color from the peppers and sausage shows.

Recipe Tips

• Score the sausages lightly before searing – Two or three shallow diagonal cuts on each link help the casing crisp faster and give you more surface area for browning without drying out the inside.
• Use a wide, heavy pan – A 12-inch cast iron or stainless skillet holds the heat you need to actually sear rather than steam. A thin nonstick pan at medium-high heat will make the sausage gray and soft.
• Taste the vegetables before adding the mustard – The sausages carry their own salt, and different Kirkland varieties have different sodium levels. Add the mustard last, taste first, and adjust salt only if it actually needs it.
• Leftovers reheat well in a skillet – Two to three minutes over medium heat with a small splash of water brings everything back without making the sausage rubbery.

Cook times by pan size and material:

How To Store

• Refrigerate – Store leftovers in an airtight container for up to 4 days. The peppers and onions hold up well and the flavors get a little deeper overnight.
• Reheating – Warm in a skillet over medium heat for 2 to 3 minutes with a small splash of water, or microwave covered on 70% power for 90 seconds, stirring halfway through.

What To Serve With Chicken Sausage

Steamed white rice or crusty bread are the two most natural fits here because they absorb the savory pan juices without competing with the sausage. A simple green salad dressed with red wine vinegar works well on the side since the acidity echoes the mustard in the dish. If you want to make it heartier, serve it over soft polenta, which soaks up the pepper and onion mixture and turns this into something closer to a full plate dinner.

Frequently Asked Questions

Can I cook these sausages from frozen?

Yes, but add 3 to 4 minutes to the searing time and check that the center is hot all the way through before slicing. Thawing overnight in the fridge gives more even browning.

Do I need to add any liquid if I skip the mustard at the end?

Yes. The mustard adds a small amount of moisture that loosens the coating. If you skip it, use a teaspoon of lemon juice or a tablespoon of chicken stock instead so the pan does not dry out.

Can I make this recipe in the oven instead?

You can. Roast the sliced sausages and vegetables on a sheet pan at 400°F (200°C) for 25 minutes, tossing once at the halfway point. You will not get the same sear, but the vegetables caramelize nicely.

How do I know when a pre-cooked sausage is actually heated through?

Pre-cooked chicken sausages are safe to eat cold, but for this recipe you want the center to reach 165°F (74°C) for the best texture. A quick-read thermometer through the cut end of a round takes two seconds and removes all guesswork.

Chicken Sausage Recipe

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 4 Costco chicken sausage links
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 medium yellow onion, sliced thin
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1/4 cup water
• 1 tbsp whole grain mustard
• Fresh parsley, roughly chopped, for garnish

Method

 

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the 4 chicken sausage links for 4 to 5 minutes, turning frequently, until browned on all sides. Transfer to a cutting board.
2. Add the remaining 1 tbsp olive oil to the same skillet and reduce heat to medium. Cook the sliced onion, red bell pepper, and green bell pepper with 1/2 tsp salt for 7 to 8 minutes, stirring occasionally, until softened and lightly colored.
3. Add the 3 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp oregano, and 1/4 tsp black pepper. Stir and cook for 60 seconds until fragrant.
4. Slice the sausages into 1/2-inch diagonal rounds and return them to the skillet. Add 1/4 cup water and cook over medium heat for 4 to 5 minutes, stirring occasionally, until the liquid evaporates and the sausage is heated through.
5. Stir in 1 tbsp whole grain mustard, remove from heat, scatter fresh parsley over the top, and serve.

Notes

The Kirkland Signature Italian and chicken apple varieties both work here, though the apple version adds a slight sweetness that pairs especially well with the smoked paprika. If your sausages are on the larger side, give them an extra minute or two in the searing step rather than rushing to slicing. This dish reheats well the next day, so it is worth making a full batch even if you are only cooking for two.